2 pounds of chicken tenders
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
Salt and pepper, to taste
Canola oil, for frying
In a medium bowl, combine the chicken tenders and buttermilk. Cover and refrigerate for at least 1 hour, or up to overnight.
In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
Heat about 1 inch of canola oil in a heavy-bottomed pan or Dutch oven over medium-high heat until it reaches 375°F (190°C).
Remove the chicken tenders from the buttermilk, allowing any excess to drip off, and coat them in the flour mixture.
Carefully place the chicken tenders in the hot oil and cook for 3-4 minutes on each side, or until they are golden brown and cooked through.
Remove the chicken tenders from the oil and drain them on a paper towel-lined plate.
Serve the chicken tenders hot, with your choice of dipping sauces or sides. Enjoy!